The TERROIR concept is defined as a limited space where conditions of soil, climate, topography and vine-harvest handling are mixed, thus permitting to obtain qualities with very specific characteristics , sustainable throughout time and with a differentiated personality for every grapevine stock. Therefore, and based upon historical records the TERROIR program implemented by the vineyard found these locations in the farms “El Rulo” and “El Chequén”.
The increase in qualities obtained from these fields during the last years may be observed a growth in Reserve and Premium qualities, named Q-Clay, Quaternary Clays.



These classifications have been obtained through studies carried out during previous years, vigor photographs, separation of quarters, handling of organic and inorganic fertilization, specific canopy work for each variety, changes in watering methodology and sector handling of harvesting zones carried out by tasting of berries during harvesting seasons together with Oenology.

Methodology to consolidate the Terroir

• Planning of quarters and making rows and spaces by means of exact Geo-reference of fields being studied.
• Analysis and reading of cartography of vigor photos NDVI of the 3 last seasons in the precision agricultural Program (SIG).
• Soil mapping by means of electro-magnetic rake of electric conductibility.
• Study of soil granulometrics in subsoil profiles. Technical assistance by Terroir expert Mr. Pedro Parra.
• Determination of Terroir maps for differentiated harvesting during Harvest marked by qualities.
• Purchase of Handling Program for Precision Agriculture.
• Specialized winemaking handling for Terroir requirements.
• Analysis of climate factors by means of instruments and climate forecasting software in order to be able to characterize every stretch of land according to its climate.
• Renovation of plantations with genetic material adequate to the geographic conditions.
• Incorporation of Agricultural Engineer and Oenologist Mr. Jaime Araya to the agricultural area.